Description
These Crockpot Chicken Tacos are a hands-off, flavor-packed dinner made with tender shredded chicken simmered in salsa, garlic, and spices. Perfect for busy weeknights, meal prep, or feeding a crowd, they’re customizable with creamy avocado, sour cream, fresh lime, and cilantro.
Ingredients
Units
Scale
- 2 lbs chicken breasts (boneless & skinless)
- 1 yellow onion (finely chopped)
- 4 garlic cloves (minced)
- 16 oz chunky salsa
- 1/2 lime (juiced)
- 2 tsp paprika
- 2 tsp ground cumin
- 1/4 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 12 tortillas (Mission Carb Balance or your choice)
- Toppings
- 2 avocados (mashed)
- 4 tbsp sour cream
- 1 lime (sliced)
- Fresh cilantro (chopped)
Instructions
- Place chicken breasts in the crockpot. Add onion, garlic, salsa, lime juice, and spices. Stir well.
- Cover and cook on high for 3 hours or low for 6 hours, until chicken is tender.
- Shred chicken with two forks and stir to coat with sauce.
- Cook uncovered for 1 additional hour to thicken.
- Toast tortillas on stovetop, 20–30 seconds per side.
- Assemble tacos with chicken, avocado, sour cream, lime, and cilantro. Serve warm.
Notes
- Use chicken thighs instead of breasts for extra tenderness.
- Adjust spice level by choosing mild or hot salsa.
- Store leftover chicken (without toppings) in the fridge up to 4 days or freezer up to 3 months.
Nutrition
- Calories: 210
